Dark Chocolate Cupcakes with White Chocolate Frosting
This post may contain affiliate links. Read my disclosure policy.
I knew these dark chocolate cupcakes with white chocolate frosting were a keeper from the first bite. These are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy. The white chocolate frosting is dense and billowy making it the perfect compliment to the chocolate base.
My niece turned 3 and I had the honor of making the birthday cupcakes. I knew they had to be something special. The birthday girl loves chocolate so these cupcakes seemed obvious.
Did you notice how I bold-faced the important words. Now you speed readers can just scan the highlighted portions and that’s all you really need to know!
Ingredients for Dark Chocolate Cupcakes:
1 cup all-purpose flour *measured correctly
1 cup granulated sugarm
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg, at room temperature*
1/2 cup buttermilk
2 Tbsp plain Greek yogurt
1/3 cup extra light olive oil or canola oil
1/2 Tbsp vanilla extract
1/2 cup strong brewed coffee, hot
White Chocolate Frosting Ingredients:
(Enough to very generously frost 18 cupcakes, but you can reasonably frost 32 cupcakes with this frosting):
1 (8 oz) pkg cream cheese, softened at room temp
1 cups powdered sugar
4 oz white chocolate bar, melted & cooled slightly (white chocolate chips work equally well)
1.5 cups cold heavy whipping cream
Chocolate shavings or sprinkles, optional for garnish
How to Make Chocolate Cupcakes:
1. Preheat oven to 350˚F. Line muffin pan(s) with 18 liners.
2. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.
3. In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.
4. With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You’ll be really tempted to eat the batter.
5. Whisk in coffee and continue mixing until combined.
6. Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.
How to Make White Chocolate Frosting: Frosting How-To:
1. Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren’t covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.
2. Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don’t overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.
3. In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don’t over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.
Assembling Dark Chocolate Cupcakes:
1. Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It’s dense and fluffy and would have flowed easier out of a 1M.
Credits: Cake base adapted from Half-Baked Harvest‘s cake. Frosting recipe & decor: my own).
Dark Chocolate Cupcakes with White Chocolate Frosting
Ingredients
Ingredients for Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature*
- 1/2 cup buttermilk
- 2 Tbsp plain Greek yogurt
- 1/3 cup extra light olive oil or canola oil
- 1/2 tablespoon vanilla extract
- 1/2 cup strong brewed coffee, hot
White Chocolate Frosting Ingredients (generously frosts 18 cupcakes, but can reasonably frost 32 cupcakes):
- 1 8 oz pkg cream cheese, softened at room temp
- 1 cups powdered sugar
- 4 oz white chocolate bar, melted & cooled slightly (white chocolate chips work equally well)
- 1.5 cups cold heavy whipping cream
- Chocolate shavings or sprinkles, optional for garnish
Instructions
How to Make Chocolate Cupcakes:
- Preheat oven to 350˚F. Line muffin pan(s) with 18 liners.
- In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.
- In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.
- With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.
- Whisk in coffee and continue mixing until combined.
- Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.
How to Make White Chocolate Frosting:
- Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren't covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.
- Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don't overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.
- In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don't over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.
Assembling Cupcakes:
- Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It's dense and fluffy and would have flowed easier out of a 1M.
Here’s yet another decorating idea:
I only wish I had taken a picture of the inside for y’all. These were so so good! Summer is right around the corner and around here, summer = parties! Are you planning any shindigs? Can I come? (I’ll just leave you with that shameless, awkward question).
Have an amazing weekend peeps! I promised you a great recipe when I got off work so here ya go! I worked a 12 today. It was a LONG one and my keyboard looks like a good pillow right now.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
How would I make this a vanilla cupcake? This recipe is to die for! Your vanilla recipe is good but this texture is so much more fluffy and not dense at all. I’ve tried a couple of swaps but it’s changes the texture 😅 not sure how to keep it the same
Hi! I haven’t tested this in a vanilla version. You may try to research online best ways to change a chocolate cake recipe to vanilla.
Hi,
Can I make the frosting with mascarpone instead of cream cheese? If yes, is it 1:1 replacement?
Hi Dina! I haven’t tested that to advise. Please let us know if you experiment.
I have made these like 5 times and WOW every time. So moist, and the frosting is so airy and delicious! Highly recommend! Always a hit at parties and just whenever I need a chocolate fix 😀
Hi Alina! That’s wonderful. I’m so glad you love the recipe. Thank you for sharing.
Hello Natasha! I’m a fan of your recipes and subscriber to your YouTube channel! I have a tip for those who experience loose buttercream frosting: add 2 tablespoons of cornstarch for every three cups of powdered sugar! I’ve tried it and out works brilliantly!! Happy baking everyone!
Hi Beverly! Thank you for sharing that with us! 🙂
The cupcakes are moist, delicious and chocolate-T. I have yet to master the frosting though. The cold cream always causes the white chocolate to harden and I have bits of hard chocolate throughout. Can you tell me how to eliminate this? The flavor of the frosting is great but the end result leaves much to be desired.
Hi Maria, make sure the chocolate is no longer hot but still in a liquid/smooth state. Also, you may try mixing on low until it’s incorporated, if your chocolate is hitting the side of the cold bowl, it will harden, and when scrapped, it will create chunks in the frosting. I hope that helps.
Love your recipes.
For this recipe can I not use the coffee.
Thank you
Hi Bebi! I think you could use hot water in its place but I haven’t tested it. I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee.
I love these cupcakes!!!
Do you think I can substitute white chocolate for milk chocolate?
Hi Svety! You may check out this recipe instead for chocolate-cream-cheese-frosting.
can you freeze and thaw for use ? we have a mountain venue and have to assemble cake that day quickly after leaving from rental 45 min earlier.
Hi Sandy, this frosting can be piped onto the cupcakes and refrigerated ahead of time. I haven’t tested freezing but I think it could work.
These are my favorite cupcakes so far!! Thanks so much for another great recipe. I am wondering — do you think it would be okay to make batter a day ahead and store in fridge? Also, would the frosting keep well in the fridge?
Hi Ioana! I have not tested this to advise what the outcome would be. You’d have to experiment with it.
Thank you so much for sharing this recipe am gonna use it for my kid’s bday cake.
I have jus 1 question: how long can I have this frosting in the fridge?. If I made to make the frosting a day before… how can I use it the next day????
Hi Carolina, I have found that it is the easiest to pipe on when you use it after making it. You can pipe it onto your cake or cupcakes and then refrigerate and it keeps refrigerated really well for several days.
Made these with my 9yo grandson and 6 yo granddaughter as sous chefs. We had a great time, and results were perfect!
Aww, that’s the best! Thank you so much for sharing that with me, Bill! I love that you made this with your grandchildren!
Do these have to go in the refrigerator or are they ok to leave out til tonight?
Hi Judy, It can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting.
Would this receipt work as a 2 layer cake instead both 9-inch pans?
Hi Cecilia, I haven’t tested it in a cake pan, but I would probably start with 1 1/2 times the recipe for a 2-layer 9″ cake. If you try it as a cake, let me know how you liked it! The bake time will probably be longer baking as a cake. Sorry I can’t be more helpful!
My first attempt at cupcakes and homemade icing they taste amazing but they look like a 7 yr old made them. But hey this was an easy recipe to follow for a beginner and will definitely use more of your recipes to grow my baking skills!!! Thank you so much
I’m so glad you gave them a try, Anya! Thank you for sharing your great review with me!
DO NOT EAT THIS BATTER. if you do, you will have no cupcakes to bake. Beyond yummy is this recipe. I 2as hesitant to fill my cupcake liners more than 1/2 way but I am glad I didn’t. The cupcakes filled up to the top. Perfect for frosting! These are most and light. Deliciously chocolate. I haven’t made the frosting yet but will do so shortly and comment on that as well. I’m starting to think every recipe at Natasha’s Kitchen is a 5-star keeper. Thank you Natasha.
I’m so glad this is a keeper, Maria!! Thank you so much for sharing this excellent review with me!
Thanks for your awesome feedback, Maria. I’m glad you really enjoyed it!
I’m in love with these!
They were so easy to make and so delicious!
I made these for a drive by wedding shower this past weekend and they were a hit. Will definitely be making again.
A drive-up wedding shower sounds so fun! I’m so glad they were a hit!
I have made the cupcakes. Husband said they were very moist and chocolaty which was the objective. i was going to post a picture cause the center did not rise up super high like most cupcakes but I don’t know to post pictures etc. They rose similar to your picture but i was hoping it turned out right. Obviously Hubby’s comments are the most critical!
Can I replace coffee with hot water
Hi Amy, I haven’t tested these without the coffee – I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee 🙂 I think it would work to use water instead, but I haven’t tested it that way to say how it would affect the flavor. But if using coffee it can absolutely be decaf.
Love love love this recipe. made this for 4 times now. cupcake itself is so airy. this particular frosting is probably my all time favorite. made it today again, but the cupcake turned out to be a little saltier than usual. not sure what happened. followed the recipe as usual. any insight?
I’m glad you liked it, Ava. I’m not sure why it because saltier as I didn’t see the whole process, maybe you added a bit more salt? Let us know how it goes if you try it again.
Hi! I have the 7.5 cm cupcakes baking cups. Do I need to change anything for the recipe to work?
Hi Hiba, that sounds like a standard cupcake size.
I’m planning to try this frosting recipe soon. Would you say it tastes more of cream cheese or white chocolate?
I’m also wondering if you would have any advice for me. My cupcakes, whether they’re chocolate or vanilla always stick to the cupcake liners. I’ve sprayed the liners and sometimes they still stick. Or it’s the opposite and the liners just fall off.
Which ones do you use?
Can you recommend anything to solve this?
And I love your videos! I want to try making all of your dessert recipes!!
Hi Daphne, It’s a good blend of both. It tastes like a cream cheese frosting but the white chocolate adds a nice layer of flavor. It could be the recipe you are using for cupcakes that might be the issue. I use the basic white cupcake liners usually – nothing unusual.
Hi Natasha. Can this recipe be used to make a 6 inch cake. I would like to make 6 cupcakes, and use the rest to make a 6 inch two layer cake….didn’t want to use two different batters.
Hi Lucrecia, I haven’t tested that in a 6″ pan, but I imagine that may work. If you experiment, I would love to know how you like that.
Hi, I noticed that the ingredients for chocolate sheet cake and whole cake has slight differences – one is added with sour cream whereas the other has buttermilk. What’s the reason for that?
Hi Tricia, I don’t have a chocolate sheet cake. Maybe you are comparing it to someone else’s recipe?
This was a huge success. Our nine year old son helped make the cupcakes and he used his great great grandmother’s piping tool to frost them himself. I loved that they turned out so well (I am not a very good baker – so I really rely on recipes that are foolproof, and yours are just that!). Thank you!! 😊
Nice one and good job to your son. Keep up the excellent work and I hope that you will both enjoy every recipe that you try together.
This looks divine! Could I use chocolate Italian meringue buttercream instead? I need to pipe flowers so I don’t think the cream cheese would stay firm…
Thank you !
Hi Camelia, this is a pretty sturdy frosting for piping, but an Italian Meringue buttercream should work well.
Hi, Natasha. I love the idea of white chocolate frosting. Do you think this frosting will be ok if added color? I need it light blue for mermaid theme party…thank you!
Hello Anya, I haven’t tried that yet to advise. If you do an experiment, please do share with us how it goes.
Hi!
Could I substitute with avocado oil? I don’t use canola, and don’t have extra light olive oil.
Thanks!
Hi Lisa, I haven’t tested this with avocado oil yet to advise but I imagine it should be okay. If you do an experiment, please share with us how it goes.
Could i replace the yogurt with sour cream?
Hello Andres, yes that would be the next best thing.
Can Greek yoghurt be replaced with curd?
Hi Ri, I haven’t tried that but I think it’s worth an experiment!! If you try it, let me know how you like it with cinnamon.
How much coffee I need to put in water please?thank you I loved your all recipes😍
Hi, I would suggest following the instructions on your coffee packaging which will typically make a fairly strong cup of coffee.
So, I’m basically just cooking my way through your website while sheltering in place.LoL. These turned out so moist and delicious! I always end up with a sticky top on my cupcakes and other cakes. What could be causing this? Didn’t matter too much once I lathered frosting all over it, but just wondering.
Hi, it could be due to humidity. Also, make sure to cool completely to room temperature before refrigerating cupcakes in case you are storing them in the refrigerator.
Hello Natasha!
Thank you for sharing all your amazing recipes.
I would like to know if I can use the white chocolate frosting as a cake frosting and add food coloring to it?
Thanks!
Hi Andrea, I think it would work great as a cake frosting. I haven’t tried adding color to it, but I think it should work. I would suggest gel color and add it into a small batch to make sure it doesn’t affect the consistency.
Hi Natasha!
Thank you for sharing your amazing recipes.
I wanted to ask if I can use the white chocolate frosting as a cake frosting? Can I add food coloring to this frosting?
Thanks!
Hi Andrea, I bet that could work. If you experiment, please let me know how you like that.
Hi Natasha, these are amazing!! I make these all the time and the chocolate Spartak cake also. I’m making them both for my daughters 5th birthday, and I was wondering if I can make the cupcakes in advance? Have you done that? Any tips? Thanks so much blessings to your family
Hi Angelina, you sure can. It keeps refrigerated really well for several days.
Awesome! Thank you
What can I sub for the Greek yogurt in the dark chocolate cupcake?
Hi Maggie, sour cream would be the next best thing.
Would these work to make mini cupcakes? Also you think it would be okay to use milk chocolate instead of white chocolate?
Hi Yuliya, honestly I haven’t tested that but one of our readers wrote the following & I hope it helps. “I made a double recipe of the cupcakes. (regular & mini size) I didn’t frost them yet. I’m planning to make a cupcake bouquet for mother’s day. Im sure the white chocolate frosting will be delicious because it’s similar to the one I always use”
can u leave the frosting and the cupcakes at room temp?
Hi Brenda, The white chocolate can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm.
Can this frosting be made with milk chocolate chips or if Coco powder how much?
Hi Tashmier, I haven’t tried that with this recipe but if I were adding cocoa, I would probably mix it in with the cream cheese and butter before folding in the whipped cream. Usually, for a chocolate frosting, we stick with this chocolate cream cheese frosting. If you experiment, please let me know how it goes!
Hey.
I am a vegetarian.
Can u pls tell me an eggless alteration to this recipe.
Thx
Hi Pallavi, I haven’t tested that without an egg but we do have this amazing Eggless Chocolate Cake recipe you may try. I hope that helps.
Hi there I’ve looked at all the links on your chocolate cake recipe, cup cakes, spartak cake, eclairs, black forest cake and they all don’t have metrics measurement!. Kindly add the link, Tia. Keep sharing, they all look yummy and can’t wait to try them..
Thank you for that feedback, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi Natasha, I plan on using this frosting to frost a cake (the chocolate cake you posted with SMBC frosting) but I’d like to know about the heavy cream. I’ve never seen anything over 35% fat here in Montreal, Canada. Will this work? I read that HEAVY cream is 36% and above and it makes a difference.
Thanks in advance!
Hi, 35% fat will work and is pretty common for heavy whipping cream here in the states as well.
Awesome! Can’t wait to try it. Will leave my comments about it after.
We look forward to your feedback, Arantxa!
It was awesome! I got requests to make it again for future events. I did use 35% whipping cream and it took a lot longer than a minute to beat (electric hand mixer with beater attachment). I was so scared of over beating but was a bit confused after a minute and saw almost no change in the consistency. I beat it maybe 5 mins. I used it to frost your chocolate cake recipe (double layer 9″), I iced in between, around, on top and added roses all around, and had lots leftover to do another layer around. (But I didn’t bother as it was more unneeded sugar into 4 year olds.) I did a thin layer, then put the cake in the fridge for a few mins to firm up then continued frosting some more. Nice, light icing. Can’t wait for another reason to use this.
I’m so happy that worked out Arantxa! Thank you for sharing your awesome feedback with us!
Hi Natasha,
Should i use regular all purpose flour or your ‘cake flour’ with corn starch for this recipe. I’m baking lots of cupcakes for my son’s birthday party and would like to make vanilla and chocolate types so want to check if I only use cake flour for vanilla cupcakes but all purpose (no starch) flour for chocolate?
Thank you!
Hi Olga, I always specify the type of flour in the recipe if it calls for cake flour since that alters the consistency.
Hi Natasha,
Love your recipes and looking forward to making this one.
Can you use mascarpone instead of cream cheese to make the frosting? If yes, would it be the same amount?
Thanks!
Hi Dina! I have not tested that to advise. I’m sorry.
Hi Natasha, Can i freeze these cupcakes when they are frosted already? or is it better to freeze without frosting? do you think they would keep in the fridge for 2 days? amazing cupcakes. love them!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I had these cupcakes in the fridge for 2 days and they tasted amazing. The frosting stayed nice and firm and the cupcake did not get soggy.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Please.i want to use yoyr white chocolate frosting as filling and fristing a cake.but can i leave the cream cheese out?will it be stable to frost the cake?also can i color the cream pink to make it pink?
Hi Demi, I haven’t tested that without cream cheese to advise. If you experiment, let me know how you liked the recipe
I had my granddaughter over the other day, and my 14 years old asked me if she can make a chocolate cake frou Natashas’s recipes. She made this recipe, but on a 9-inch round cake pan, she wanted a chocolate frosting so she made the Chocolate Cream Cheese Frosting. I looked sooo good, but you know what!!!!, when she just finished the cake, my daughter came to pick them up, and they took the cake to their house, I was sooo sad!!!!! I coudn’t have a piece, and now they are in Disney World and the piece of cake left is at their house, and I wish I can go and eat it.
Sorry, is a long story, but I had to share with you!!!! Blessings!!
Disney & Chocolate cake?! That sounds like the perfect weekend. I wish you could have tried some, Cristina! Looks like you’ll have to make some more soon!
Tastes as good as it looks. Great recipe thank you.
You’re welcome! I’m so happy you enjoyed it
hi Natasha, I wanted to ask you about the frosting for these cupcakes. How would you store leftover frosting in this case? Wanted to know if the fact that it has melted white chocolate will affect it, like making it hard once it gets cold. wish you and your beautiful family a happy new year!!!
Hi Maricela, The white chocolate can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. Happy New Year!
hi natasha i am going to make these cupcakes again this christmas but i want to ask you if there is a substitution for the greek yogurt?
Hi Maricela, sour cream would be the next best thing.
Hi, I want to use the white chocolate cream cheese frosting for a chocolate cake. Will a single recipe potion be enough to frost a double layer 8″ cake? You mentioned that the frosting can get hard to pipe. Will it be soft enough for a crumb coating layer? Thanks!
HI Quing, 1 recipe should be enough for an 8″ cake and if you work quickly after making it, it will be ok to pipe.
Hi Natasha. I love your recipes. I want to make cupcakes and I wonder which frosting is better for room temperature white chocolate or the Swiss meringue. Thank you
Hi Anya, The white chocolate can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. The Swiss Meringue may be the better option for romm temp than the other. 🙂
Hi, I am making these for kids, what should I use to replace the strong coffee? Any suggestions? Just the decaff or another liquid?
Hi Ada, I haven’t tested these without the coffee – I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee 🙂 I think it would work to use water instead, but I haven’t tested it that way to say how it would affect the flavor. But if using coffee it can absolutely be decaf.
Thank you!
Hi
I would like to purchase all your books
I think the are amazing
Regards
CAROLINE
Thank you for the kind compliment.
Just made this recipe and added a chocolate ganache filling. Best cupcake ever!!! Thank you for sharing
You’re welcome Katrina! I’m glad you love it, thanks for sharing your fantastic review!
Natasha hello! Can you please give me advice on how long and at ehat tenperature to bake this in a bundt cake pan? My son’s birthday had a lot of guests and it’s too many cupcakes to frost individually. Please answer asap.
Hi Christina, I honestly have not experimented with putting this in a bundt pan so I wouldn’t be able to provide instructions for that.
Natasha – you may have already answered this, so sorry you have to answer again. If I wanted to make this as a cake what do you advise for the kinds of pans, sizes, oven temperature and how long should I bake it for? I’ve already tried this many many times as cupcakes always a BIG hit and been following you for years now. I want to make a big golf cake using two half spheres, he LOVES dark chocolate and I didn’t want to use any other recipe! Hopefully you reply soon, need this before the weekend…
Hi Miss Leslie, I haven’t tested it in a cake pan, but I would probably start with 1 1/2 times the recipe for a 2-layer 9″ cake. If you try it as a cake, let me know how you liked it! The bake time will probably be longer baking as a cake. Sorry I can’t be more helpful!
Hi Natasha
I have 3 questions :
1. Should the oven be fan forced or not? For all your cake is it different (eg sponge cake, vanilla cup cake, Charlotte cake)
2. How long can the batter stand before I bake (I.e can I prep a lot of batter and then bake in batches as I have to make a few)
3. If I have to bake a large cup cake (i have a large cup cake baking tin) will I need any adjustments?
Hi Ruchika,
I always use a conventional (not fan) oven for all of my baking and without being able to test it in a fan forced oven, I can’t advise on that. It is best to bake the batter once it is prepared without letting it sit for long periods. Finally, I don’t have one of those molds and haven’t tried baking in one so I can’t really advise on that. you might look up some examples online to get an idea for baking times. Sorry I can’t be more helpful.
Hi natasha, i just want to.know if the coffee has to be with caffeine or can it be decaff?
The coffee can absolutely be decaf. That is a great question!
Thank ypu for replying..really really eant to bake these but am so afraid they wont come out right but i have to give it a try…dis your pumpkin cupcakes and they were a smash hit although, the frosting disnt come out as thick as i want it to but the flavor was delicious. Another question, how long does an ingredient have to be out to be considered at room temperature?
Hi Maricela, it depends on the ingredient but in general, I keep butter 1 to 1.5 hours on the counter (until it’s easy to indent with your finger tip without being too soft), cream cheese is about the same – 1 hour or until it doesn’t feel chilled to the touch. I leave eggs a little longer – at least 2 hours.
Thank you for your help. Happy holidays!!
You’re welcome Maricela! Merry Christmas!
I followed this recipe to a T, and I found the cake to be very crumbly making the cupcake paper extremely difficult to peel. Made another recipe, with a denser cupcake batter that I had tried before. No trouble with those cupcakes. Too bad yours didn’t turn out, they were tasty.
Hi Linda, did you change or omit anything in the recipe? They are very soft normally but I don’t recall having difficulty with removing the wrapper.
Made these yesterday for a gartenparty and they turned out great! Cupcakes were moist inside, and the icing was thick and stayed put on the cupcakes, even after they sat out for almost 6 hours. Only had instant coffee, but this worked, just made it strong with 2 teaspoons + a bit. Quite a bit of leftover icing, but my mann readily ate this with a spoon haha! Highly recommend this recipe!
Sonya, thank you for such an amazing review, I’m all smiles 😬.
Hi Natasha,
I am wondering if you ever tried adding another flavor/ingredient to the frosting? I have it to your recipe before and loved it. But wondering if I can add lemon curd or strawberry jam?
Thanks!
Hi Taylor, I have not experimented with those 2 add-ins with this frosting. I think it’s worth experimenting, but you might try stirring into a small batch first to make sure the texture and color is what you want.
Thanks for the quick reply! On another note, do you think adding some 1-2 tsps of cinnamon to your “perfect vanilla cupcakes” would make a nice fluffy cinnamon cupcake? Thanks again!
Hi Taylor, I haven’t tried that but I think it’s worth an experiment!! If you try it, let me know how you like it with cinnamon! 🙂
Hi Natasha,
I was wondering: can I omit coffee? I want to make these cupcakes for my children, but don’t like that these cupcakes will have coffee in it.
Hi Olga, I haven’t tested these without the coffee – I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee 🙂 I think it would work to use water instead, but I haven’t tested it that way to say how it would affect the flavor.
I’m am interested in makeing these for my Aunts baby shower this weekend but I must admit I am no fan of dark chocolate! So I cannot help but wonder if the cake itself has that typical dark chocolate bitter taste or if it’s balanced with the icing? I definitely want to do a white chocolate frosting with chocolate cupcakes but the “dark chocolate” title is really throwing me for a loop.
The cake does not have the bitterness that people associate with dark chocolate, just very good deep chocolatey flavor. It is very well-balanced with the frosting as well. I hope you love it!
I made it with my girls, it was delicious!
I am so happy to hear that Jenny!
Hi Natasha, can this batter be used for 9 in cake? Would the recipe need to be doubled for a 2 layer cake? Thank you!
Hi Lesya, I haven’t tested it that way, but I’m concerned you might overflow your cake pans if you double the recipe since 1 recipe makes 18 cupcakes. I would probably start with 1 1/2 times the recipe for a 2-layer cake. If you try it as a cake, let me know how you liked it! Keep in mind you will likely have to bake longer.
can I put milk choclate instad dark choclate?
thanks
Hi Noa, do you mean the cocoa or instead of the white chocolate for the frosting? I think either one will work but if you use milk chocolate in the frosting, it will probably be lighter in color than regular chocolate frosting.
Natasha, when I add melted chocolate chips into the cream they become lumps. Do you know why that is?
Hi Tanya, I wonder if it could be the brand or type of chocolate you’re using? Or maybe you are waiting too long to stir it in?
Hey Natasha! Can I make he frosting the day before I have to use it?
Hi Ninna, I have found that it is the easiest to pipe on when you use it after making it. You can pipe it onto your cake or cupcakes and then refrigerate and it keeps refrigerated really well for several days.
I absolutely am in love with the white chocolate frosting; however, I have to beat the cream on high for 10 minutes not 1🤔
I have used this frosting twice in recent weeks. It turned out so much better the second time.
Making your kitchen my “go to kitchen “!
Hi Eva, thank you for sharing! I’m so glad you enjoyed it.
I love the taste of your frostings but in my opinion there are not very sturdy. As with the vanilla cupcakes that use “heavy whipping cream” the frosting flops before you are even done putting it on. I have to keep the frosting refrigerated and frost in batches or its so liquidy. This is not like a buttercream that holds up well. I was pretty frustrated today trying to frost cupcakes for my sons birthday tomorrow.
Hi Nadya, are you using HEAVY whipping cream rather than just regular whipping cream? This frosting in particular is supposed to be pretty sturdy with the white chocolate and was even difficult to pipe because it was so thick for me. Also, make sure you beat your heavy cream until it is stiff, otherwise if you add it when it only has soft peaks, the overall consistency will be more loose. I hope that helps!
Do you think this frosting has the consistency to hold up under fondant? Or is it consistent enough to get sharp edges and withstand room temperature? I have a customer who wants a blue velvet cake with cream cheese frosting and I’m going crazy trying to find the right recipe. Also, her wedding is in a barn with industrial sized fans. I’m not sure how warm it will get and I’m terrified of any possibility of it melting or running. Thanks! 😀
Hi Heather, this frosting is pretty sturdy. I would definitely test it in whatever extremes you are going to use it but it’s probably my sturdiest frosting – the white chocolate makes it nice and thick. 🙂
Thank you! I’ll give it a test run for sure. 😀
Hey Natasha!
Can I use instant espresso powder for the cupcakes? If I can, how much would you recommend? Also, how did you pipe the frosting on your cupcakes (the one with the chocolate shavings)?
Thanks!
Hi Mai, The powder would work, just make it according to package instructions – it should just taste like a strong cup of coffee. Regarding piping on the frosting, please see my note under the assembly section.
hi
Natasha
Its wonderful recipe .I have one question that what can I use instead brewed coffee because My kids don’t like coffee flavor.
Thank you very much
You could just use water. You can’t really taste coffee in this recipe – it really just amplifies the chocolate flavor.
thank you very much natasha
Hi Natasha, I want to make this frosting but I’m wondering if you ever tried or you think it would achieve the same consistency if I melt Wilting Candy Melts instead of chocolate? I want to make yellow frosting, and I thought that since the candy has to be melted like chocolate, it should work. What do you think?
Hi Natasha, I haven’t tried that but I think it could work. I would suggest mixing it in in a small batch so if it globs up or fails, you wouldn’t have ruined the whole batch.
So the wilton candy melts worked 🙂 but the color is not as rich as I had hoped because of all the white creams. So a frosting with food coloring added would have served better for the color goal. Other than that, I used a hand mixer for the heavy whipping cream and the highest speed is 5 so it took 2 minutes + to get stiff peaks. This is for those with the comments about runny frosting. 🙂
Thank you so much for reporting back and sharing that with us! That’s awesome to know 🙂
Hi Natasha,
I just made the white chocolate frosting and. I didnt overbeat everything esp thewhopping cream but mine turned out sloppy. I cant even pipe it and when i spread it it really sliding off.. can u pls help me. Thanks in advance..;)
Normally this frosting is supposed to be stiff. Did you use heavy whipping cream rather than just whipping cream? It sounds like maybe you didn’t beat the whipping cream long enough if it was loose. Did your whipped cream look stiff and spreadable like mine in the photo when I stirred it in? I hope that helps!
What a beautiful presentation! Natasha, what pastry decorating tips set would you recommend for those of us wanting to invest in one?
Thank you so much Tanya! I pretty much only use these three large tips: http://amzn.to/1PqAyPC. You can buy a reusable bag to go with them or buy disposable ones and cut the hole at the bottom yourself.
Hi! would this recipe work the same way if I used it for making a cake (same amount of ingredients) ?? looks delicious!
Natasha, for the cake instructions, click here. The gal that I got the original recipe from used it for the cake. Let me know how it turns out 😀 .
Hi Natasha! I love your cupcakes and am making them for a friends wedding this weekend! I need to make a chocolate one-tiered cake as well and I’m wondering if this recipe would come out firm enough to be iced with buttercream?
Hi Shannon, to be honest, I haven’t tried this as a cake but the cupcakes do turn out super soft and fluffy so it might not be ideal for a heavy buttercream.
Hi Natasha,
I am planning on making Mickey mouse cupcakes for my sons birthday and I’m going to use Oreo cookies for the ears, which of your frostings do you think will work best so that the ears won’t slide off? Or which frosting is the most thick?
Actually I think this frosting is the firmest with the white chocolate in there. I think this should hold cookies pretty well. I’m sure your cupcakes will be darling!
I could not resist commenting!!! I just made these out of this world cupcakes!! Not even the store bought ones compare. These are absolutely the bomb! The frosting: oh man! Where do I begin!! While I was making it, I licked the spoon, the bowls and everything the frosting touched lol that’s how good it is!! It’s billowy, for sure. This recipe is a keeper for sure! Thanks a million, Natasha, for a scrumptious and delicious cupcake recipe :):)
That sounds a little like me; licking the bowl, the spoon, my fingers. lol. I’m so happy you loved it! 🙂
Hi Natasha. Love your site. I just made these and the frosting is a bit runny and I have toppers which are sliding. Think I could stick them all in the freezer overnight for tomorrow night’s event ? I am thinking it’ll help the toppers stick.. Thanks
I’d probably put them in the fridge before the freezer. I actually had the opposite problem; my frosting was too thick to pipe through one of my toppers. Did you do anything differently? Did you make sure to beat your heavy cream long enough?
For the icing, would you suggest to use the whisk attachment (KitchenAid mixer)to blend the cream cheese with the sugar as in your diagram or use the paddle attachment which I normally would use for buttercream icing? I noticed that in your photos for making the icing, you first used a hand mixer then switched to a stand mixer when mixing the chocolate with the cream cheese mixture?
Sorry for the confusion – you’re right it does look like I started off with a hand mixer and later switched to the stand mixer – I can’t remember why – I probably decided that the stand mixer was easier. You can use either a hand mixer or a stand mixer for the whole process. I’d use the whisk to really ensure you don’t have any clumps of cream cheese.
I made the cupcakes but not the icing. I did a raspberry cream cheese icing instead, which turned out perfect! The cupcakes were so yummy and moist and the batter was insanely good! The coffee really brings out the chocolatey flavor. Thanks for sharing!!
Oooh tell me more about this raspberry icing! 😉 You’re so welcome and thank YOU for the great review 🙂
Morning Natasha!
I make your dark chocolate cupcakes and your vanilla cupcakes all the time, not once did they turn out bad. Amazing. I have made some awesome creations for friends and family using your recipes. This father’s day I wanted to do something different. I love the dark chocolate recipe but was wondering if I could substitute the coffee this time for Guinness beer. I am making Irish car bombs (which is a stout cupcake with a whiskey chocolate ganache filling and a baileys irish cream buttercream frosting to top it all off. Ive been looking but im too nervous about trying a new recipe when yours is just amazing. would the substitution work?? let me know thanks.
laura
It sounds like it could work, but to be honest I have never tried putting alcohol into these cupcakes. I’m not sure how the alcohol content would affect the final product or if it will affect it at all. I wish I could be more helpful. Maybe someone else has insight into this?…
Hi!
Will these stay ok if I keep them in fridge for two nights?
Yes they will be fine, just keep them covered with something so they don’t take on fridge smells.
Hi Natasha! I made these last night and they are fantastic! They were gone almost instantly 🙂
Only one thing I had trouble with. The frosting came out just a bit runny. I was able to pipe the frosting but it didn’t hold its shape as well as yours did. Any suggestions? I definitely whipped the cream to stiff peaks. Maybe the chocolate was not cooled enough?
Thanks!!
Did you make sure to use HEAVY whipping cream? It whips up better than regular whipping cream. If you did, maybe you just needed to beat the heavy cream a little longer. This is normally supposed to be a very thick frosting. Also, did you make sure that the chocolate was no longer hot when you added it to the mix?
Looks yummy!!! I’ll try this soon.. 🙂 but can I steam it instead? Would I be getting the same texture? 🙂
Hi Theresa, what do you mean by steam? What are you planning to steam?
Natasha, I would like to make these cupcakes for my son’s b-day party, these look so good. I have one question; do you add the coffee hot or chilled to the batter when mixing? Thanks!
Hi Dina. Happy birthday to your son! I add the coffee hot or very warm. 🙂
Thank you Natasha. I made these cupcakes with your chocolate frosting and they turned out amazing! I also made your tres leeches cake and it was very good. Thank you so much for sharing your recipes with us.
Thank you so much for the awesome review! I’m so happy to hear you are enjoying the recipes.
Hi Natasha,
I am thinking about using this frosting for a 2-layer white cake (with jam in the middle). Do you think that would work well? Should I double the recipe? Can I frost the night before?
Thanks for your help.
For a two layer cake (if you are not going to have frosting in the middle), you will probably have enough frosting from 1 recipe. If you are planning to put frosting in the center, you might double it.
Thanks Natasha. Does this frosting keep as well as the “cupcake frosting”? I haven’t made either yet, but I noticed that you said the cupcake frosting keeps well and can be frosted ahead of time. Same with the white chocolate? Thanks! This is for my son’s 2nd bday!
Hi Taylor, yes, this frosting can be piped onto the cupcakes and refrigerated ahead of time as well. 🙂
One last question – making this morning! If I can’t cover the cake will the frosting dry out overnight?
You definitely want to cover the cake overnight. If it’s in the refrigerator, the cake and frosting can get dry around the edges and the cake can take on other food odors from the fridge.
Hi natasha,
Is the frosting very sweet because there is mny icing sugar an plus white choc in it
Thx yani
I didn’t feel it was overly sweet. It complements the chocolate cupcake perfectly 🙂
Does coffee have to be used in this this recipe?
No, you can replace it with water. The coffee enhances the flavor of the chocolate but it’s not absolutely necessary for the recipe to work 🙂
Hi Natasha!
Your recipes look yummy
I want to ask what is the different between this recipe and “Moist Chocolate Cupcake with Prague Frosting”?
Is it different on the texture or else?
Because I found this recipe is using eggs bit the others not
Thanks before Natasha 😀
These cupcakes are much fluffier and crumblier. The texture is a lot more delicate than the others. The other cupcakes are easier to make and can hold a heavier frosting.
Ohh thanks a lot Natasha.
I had made this before, it looked the same with Devil’s food cake right? 😀
The texture of the cake is similar 🙂
This cake is wonderful !!!!! I made it for my little girl b-day who loves chocolate so much. Everybody loves this cake!!!! I only get to eat 1tiny slice out of the whole 8 inches cake!!!!! Love love love it!!!!
May, thank you for the great review, I’m very happy to hear that everyone loved it and next time you might have to make extra batch :D.
I’ve never commented on a baking blog before, but I feel compelled to after baking these for my dear wife’s b-day yesterday. They are beyond wonderful–just the right touch of sweet without being overwhelming.
Thanks for posting!
It’s awesome to hear from you Rich and thank you so much for the wonderful review! Happy birthday and many blessings to your wife!
Made these cupcakes yesterday! I used Valrhona Cocoa powder and chocolate- Devine!!!! Sooooo good!!! The frosting is to die for! Обалденно вкусно!!! Thank you!!!
Nastja
That sounds fancy and so yummy! I’m happy you enjoyed the recipe 🙂
This is by far my favorite combination for a cupcake. These look wonderful
Thanks Shelby! I just checked out your site too; your cinnamon sugar donuts look incredible!
Hi, what is plain greek yogurt?
Regular Greek Yogurt without any flavoring added.
Hi natasha…ahhhhmazing recipe 🙂 it was sooo good…I do have a question…can I sub white chocolate for semi sweet if I want chocolate frosting..because I don’t like buttercream frosting…thank you…love from egypt 🙂
To be honest, I haven’t tried making that switch, but I imagine it would work. I’m just not sure if it would be enough chocolate in the cream to make it look and taste really chocolatey. if you do try it, please let me know how you liked it! Hello from Idaho! 🙂
Hi Natasha! Thanks for sharing your recipe. I would want to try it out 🙂 I do not have a coffee machine so i can only use instant coffee mix? Will that be fine? And how do I make the coffee then? How much coffee would I use? I made chocolate cupcakes before with coffee in and I didn’t like it as it made the batter taste like watered down bitter coffee, I could taste it but I know it’s because I used instant coffee, so i just want to find out if you have any advise?
I’ve used instant coffee, espresso and drip coffee and as long as you could drink the coffee; it should taste just fine in the cupcakes. You shouldn’t be able to really taste the coffee in these cupcakes; it just enhances the chocolatey flavor.
Hi,
Your cupcakes look soooo good and yummy but I have to ask, how is this a dark chocolate cupcake recipe when the only chocolate being used here is cocoa powder? Wouldn’t that make it a regular chocolate cupcake?
I wish I had taken a photo of the inside of the cupcake. The cupcake is almost black and so moist and fluffy at the same time. It has intense and perfect chocolate flavor without being sugar overloaded. I don’t believe I’ve come across a dark chocolate cocoa. My understanding is that dark chocolate was mostly cocoa without all the extra sweetness – the darker it is; the higher % of cocoa.
I just made these cupcakes exactly how the recipe says. OMG they are horrible, I don’t know why I just bought everything to make these today it came out to $44.00 from Walmart. I don’t drink coffee so I bought some traditional roast gevalia coffee but all I taste is bitter chocolate and coffee. I have no idea what I could have possibly done wrong.
Hi Lily, Without being there, it’s hard to say what could have gone wrong. You shouldn’t really taste the coffee at all when you bite into the cupcake. How did you brew your coffee? You could try just use water next time (another reader had good results with just water). I’m so bummed they didn’t work out for you; these are my favorite chocolate cupcakes… Also, when I write cost estimates for a recipe, I base it on how much ingredients actually go into a recipe; for example, I wouldn’t attribute a full bag of coffee or entire bag of flour for 1 recipe, but break it out over several recipes. I hope that makes sense. Don’t give up! Normally, these taste amazing! 🙂
Hello Natasha. Do you think this cupcake recipe can be made into a cake? Maybe a 9 inch cake? If so, do you think there would be enough frosting to cover the entire cake?
Yes, the link above to the original recipe is for a double or triple layer cake. I think the frosting would be enough.
Thank you so much for replying. My son requested a chocolate cake with chocolate frosting and a little bit of vanilla frosting. He will be 4 in September. I cannot imagine how excited he will be when he will see the chocolate cake he asked for! 🙂
That’s so sweet. Sounds like you have a chocolate lover on your hands 😉
Made these last night for my fiance’s birthday. Delicious! Everyone literally inhaled the cupcakes! 🙂
That’s awesome! Happy bday to your fiancé!
This is a great recipe!!! Thank you! I made the cupcakes twice already. And I made cake out of this recipe too it was amazing!! I added Emmett’s cream liquor to the cake to make it even more moist before topping it off with the cream it was a total hit!!
Oksana, that’s a really good idea. I can imagine they are super moist. Now I want to make them as a cake 🙂
Great recipe (and website (and everything else))! 😀
Will be doing this delicious cupcake for
my cousin’s baby shower. 🙂
I’m just wondering, if I bake 24 cupcakes and
then frost it like the way you did, is the
original recipe for the frosting be enough?
Thank you so much!
You’re amazing.
Jedi, you might be able to stretch the frosting over 24 cupcakes if you add less frosting than I did in the photo. If you want to generously frost them, It might be good idea to make 1 1/2 times the amount. Hope this helps :).
Thank you for that. I will definitely do that. However, I’m having a hard time looking for heavy whipping cream. Do you somehow know any substitution?
Thank you for your answer. I really appreciate it.
God bless.
p.s.
I grabbed some whipping cream though. Will that be okay?
For best results freeze your whisk and mixing bowl for 15 min before beating cream. It might still work but it won’t get quite as stiff since it had a little lower fat content.
It’s the highest fat whipping cream at the grocery store. I’d ask a store clerk. Most grocery stores should have it. I have found the best price at Costco.
Am absolutely in love with your blog.. I have been on so many blogs but for some reason yours really inspires me to actually try out what I see.
I tried this White chocolate frosting today but used butter instead of cream cheese.. still turned out absolutely light and delicious but not as smooth looking as yours. Can you give me any tips on storing this and how long it can stay out of the fridge as well. Thankssss
It can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. I’m so glad you are enjoying the blog 🙂 I sure appreciate your compliments 😉
Used a double recipe of this frosting to make a 4th of July cake that called for 10 cups. It was perfect both in amount and taste (light and delicious). Instructions were clear and understandable. Thank you.
I’m so glad you enjoyed the frosting! Happy 4th of July!
Hi, quick question, I mistakenly bought vanilla Greek yogurt instead of the plain. Do you think it will affect the recipe? I don’t have time to go buy plain.
So sorry for the late reply. I don’t know how I missed your comment earlier. Since there is only 2 Tbsp of yogurt, the flavored one should be just fine 🙂
I made the Dark Chocolate Cupcakes with White Chocolate Frosting on Saturday. I had to make two quick substitutions for the cupcakes; 2 T mayonnaise for Greek Yogurt, and I made buttermilk by adding lemon juice to 2%milk. After baking the cupcakes, I ran out to the store to get the ingredients for the frosting. Yummmm! The recipe made exactly 16 cupcakes that had a good, light texture and were delicious. The Frosting was very yummy and even though i frosted them generously I think the recipe would easily be enough to frost 2 batches of cupcakes (32).
I’m so glad you enjoyed the cupcakes. Yes, the frosting can be stretched for more cupcakes. I was very generous with the frosting 🙂
My DIL Irina made these for my birthday this past weekend! They were delicious, but she had a ton of frosting left over! Did you have extra? We used the leftovers for dip with our fruit kabobs! 🙂
fruit kabobs and frosting sound delicious! I was pretty generous with frosting these cupcakes since I know how much the kiddos love frosting 🙂
Please tell me haw many grams equals 1 cup .
thanks
It depends on what you are measuring. Click here to use a measurements converter which will tell you the amount in grams.
сегодня испекла эти вкусняшки,крем восхитителен! Наташа спасибо за идеи, и подробное наглядное описание!!
You’re so cute, “вкусняшки” I’m so glad you liked the cupcakes! Now you have me craving them again! 😉
I made a double recipe of the cupcakes. (regular & mini size) I didn’t frost them yet. I’m planning to make a cupcake bouquet for mother’s day. Im sure the white chocolate frosting will be delicious because it’s similar to the one I always use.
Thank you for a yummy chocolate cupcake recipe. (I always make your vanilla cupcakes…made 2batches of those today as well)
I also like the new look of your website.
You’re so welcome! I’m just happy you loved them. A cupcake bouquet sounds beautiful! If you post a picture somewhere online, do let me know; I’d love to see it! 🙂
Delicious!! I made double batch for the fam, and don’t regret it one bit! There is quite a bit of frosting leftover, but that just means more cupcakes tomorrow 🙂 I’ll bring them over my aunts 🙂 Thanks so much! I love the white chocolate incorporated in the frosting 🙂
Thanks Irene 🙂 I’m so happy you liked the cupcakes!
Hi Natasha! I want to make these but I don’t like coffee. Can I just not put it in the batter? Do I have to add something else to substitute the coffee or just go with the recipe as is and omit the coffee? Thanks
To be honest I haven’t tested this particular recipe with anything else so I’m not sure how it will affect the flavor. You can’t taste coffee in these; it just enhances the chocolate flavor. I actually used decaf coffee in these since they were for the children 🙂 I think you could just use really warm filtered water if you really didn’t want coffee in the recipe.
Just made these without coffee, I just added 1/2 cup hot water instead. They are so moist and the frosting is a little piece of heaven 🙂 Thank you for yet another amazing cupcake recipe. (I already invited mom for tea cause I cant have all this goodness to myself, yesterday I made your blackberry cupcakes:))
I hope you and your Mom had a nice get together! 🙂 You are on a roll making 2 different cupcakes 2 days in a row!! Nice work 😉
Cuuuupppcakes!!!!! They are beautiful! Seriously.
I love, love, love the way you piped the frosting. I know you said it would have been easier with a 1M but the 2D came out so floaty and perfect for a little girls bday!
Thank you Lindsey 🙂 They were quite a treat and the kiddos loved them.
Im loving your updates on the site!! And these cupcake look so good! I was wondering maybe you could post recipe of how to make raspberry jam. Unless it really is simple. I might be the only one who hasn’t made Jam yet. =(
I’ll put it on my list once my raspberries are ripe and plentiful, otherwise it will be to expensive to try to buy loads of raspberries right now. Thanks for the tip! 🙂 Also, I’m so glad you like the site update. Thank you.
Beautiful recipe and photos. Natasha, I love your recipes and I have tried some of them too, which all came out so well. One more thing I want to add that your are so gorgeous.
Thank you so much for your sweet compliments 🙂 I’m flattered and so happy you are enjoying the recipes!
These are beautiful!! How do you pipe the frosting so beautifully? I have the decorating tips, but mine doesn’t come out picture-perfect like that! Do you go from the bottom up? They are really perfect!
I wrote out which tips I like in the post and print friendly. They are my favorites. With these two tips, it’s easy to make cute cupcakes 😉 I start from the outside and work in and up 🙂
Theses cupcakes look and sounds heavenly, I love the combination of dark chocolate in the cake and white chocolate in the frosting. The best of two worlds! Love the updated look of the site. 🙂
It is a winning combo! You can’t go wrong with chocolate on top of chocolate. Thank you 🙂 I’m so happy you like it.
Your a cup cake pro 🙂 looks amaZzzzzing!!
Aww thanks Olya 🙂